Authentic Indian Kulfi Recipe – Saffron, Pistachio & Cream Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Indian Kulfi Recipe – Saffron, Pistachio & Cream Delight

Hey everyone! If you’ve ever dreamt of a creamy, dreamy, intensely flavorful frozen treat that’s totally different from ice cream, then you’re in the right place. I’m sharing my family’s treasured Kulfi recipe – a classic Indian dessert that’s surprisingly easy to make at home. I first made this for Diwali a few years ago, and it was a huge hit! It’s become a tradition ever since. Let’s get started, shall we?

Why You’ll Love This Recipe

This Kulfi isn’t just a dessert; it’s an experience. It’s dense, not airy like ice cream, and bursting with the delicate flavors of saffron, cardamom, and nuts. Plus, the slow cooking process concentrates the milk’s sweetness, giving it a unique, almost caramelized taste. Trust me, once you try homemade Kulfi, you’ll never look at store-bought frozen desserts the same way again!

Ingredients

Here’s what you’ll need to create this magic:

• 2 litres milk (full fat recommended)
• 1 cup cream
• 1 cup milk powder
• ?? tsp saffron strands
• ?? cup sugar (adjust to taste – see notes below!)
• ?? tsp cardamom powder
• 2 tbsp cashews, chopped
• 2 tbsp almonds, chopped
• 2 tbsp pistachios, chopped (plus extra for garnish)

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference.

Saffron: Quality and Bloom
Saffron is the star here, so splurge a little! Look for deep red strands. To get the most flavor, gently warm the saffron in a tablespoon of warm milk for about 15-20 minutes before adding it to the recipe. This helps release its color and aroma. I usually use about 1/2 tsp, but feel free to adjust to your preference.

Regional Milk Variations for Kulfi
Traditionally, Kulfi is made with full-fat milk for that rich texture. If you can get your hands on buffalo milk, even better! It adds an extra layer of creaminess. But cow’s milk works beautifully too.

The Role of Mawa (Khoya) – Homemade vs. Store-Bought
Mawa, or khoya, is essentially dried milk solids. It adds a wonderful depth of flavor and helps create that signature Kulfi density. You can make it yourself (it takes time!), or use store-bought. If using store-bought, make sure it’s good quality.

Nut Choices: Cashews, Almonds & Pistachios
I love the combination of cashews, almonds, and pistachios, but feel free to experiment! Walnuts or even a sprinkle of macadamia nuts would be lovely. My grandmother always added a touch of grated nutmeg along with the nuts – a lovely little addition.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the Mawa: In a pan, combine the cream, a cup of milk, and milk powder. Cook on low heat, stirring constantly, until it thickens and forms a soft, grainy mixture. Set aside.
2. Reduce the Milk: In a large, heavy-bottomed kadai (or pot), bring the 2 litres of milk to a boil. Add the bloomed saffron. Now, this is the part that takes patience! Reduce the heat to low and simmer, stirring frequently, until the milk reduces to about a quarter of its original volume. This will take around 45-60 minutes.
3. Combine & Cook: Add the prepared mawa to the reduced milk. Mix well to ensure everything is combined.
4. Sweeten & Spice: Stir in the sugar, cardamom powder, and chopped nuts. Continue to cook for another 2 minutes, stirring constantly, until the sugar dissolves completely.
5. Freeze: Pour the mixture into kulfi moulds (or small glass cups if you don’t have moulds). Cover with plastic wrap, pressing it directly onto the surface to prevent ice crystals.
6. Patience is Key: Freeze for at least 8 hours, or preferably overnight, until completely solid.
7. Serve & Enjoy: Gently loosen the kulfi from the moulds by dipping them briefly in warm water. Garnish with a sprinkle of chopped pistachios and serve chilled.

Expert Tips

Achieving the Perfect Kulfi Texture
The key to a dense, creamy Kulfi is slow cooking and constant stirring. Don’t rush the milk reduction process!

Preventing Ice Crystal Formation
Pressing plastic wrap directly onto the surface of the kulfi mixture before freezing helps minimize ice crystal formation.

Scaling the Recipe
This recipe can easily be doubled or tripled for larger gatherings. Just adjust the ingredient quantities accordingly.

Variations

Vegan Kulfi Adaptation
Use coconut milk or cashew milk instead of dairy milk. Substitute the cream with coconut cream and skip the mawa, or use a vegan mawa alternative.

Gluten-Free Considerations
This recipe is naturally gluten-free!

Adjusting Sweetness Levels
I usually use about ¾ cup of sugar, but you can adjust it to your liking. Start with less and add more as needed. Remember, the sweetness will be less intense when frozen.

Festival Adaptations (Holi, Diwali)
During Diwali, I like to add a pinch of edible silver leaf (varak) for a festive touch. For Holi, a hint of rosewater is lovely!

Spice Level Variations (Rosewater, Kewra)
A teaspoon of rosewater or kewra water adds a beautiful floral aroma. My friend, Priya, swears by adding a tiny pinch of nutmeg – it’s delicious!

Serving Suggestions

Kulfi is best enjoyed on its own, but it also pairs beautifully with a side of fruit salad or a sprinkle of chopped nuts. It’s the perfect ending to any Indian meal.

Storage Instructions

Store leftover Kulfi in an airtight container in the freezer for up to a week. It might become a little icier over time, but it will still be delicious!

FAQs

What is the difference between Kulfi and ice cream?
Kulfi is traditionally made by slowly evaporating milk, resulting in a denser, creamier texture. It’s also typically flavored with cardamom, saffron, and nuts, while ice cream has a wider range of flavors.

Can I make Kulfi without a Kulfi mould?
Absolutely! Small glass cups, popsicle moulds, or even small bowls work perfectly fine.

How do I know when the milk has reduced enough?
The milk should reduce to about a quarter of its original volume and have a slightly thickened consistency. It should coat the back of a spoon.

What is the best type of saffron to use for Kulfi?
Look for saffron with deep red strands and a strong aroma. Kashmiri saffron is considered the best, but Spanish saffron is also a good option.

Can I add other flavors like mango or rose to this Kulfi recipe?
Definitely! Mango puree, rosewater, or even a touch of pistachio paste would be delicious additions. Just add them during the final cooking stage.

Enjoy making this delightful Indian treat! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!